Beignets aux pommes (fruity doughnuts from Normandy)



60 g Farina
50 ml cider
25 ml water
25 ml milk
1 egg yolk
1 package vanilla sugar
1 pinch/es of baking powder
2 egg whites
1 pinch/es of sea salt
40 g sugar
2 apples
a little bit of groundnut oil
a little bit of cinnamon sugar


  • Peel and core the apples and cut them into even discs (5 mm thick).
  • Mix the cider, egg yolk and vanilla sugar in a bowl, stir in the flour and baking powder.
  • Beat the egg whites together with a pinch of salt, add the sugar and beat the mixture until it forms stiff peaks. Then fold into the dough.
  • Heat oil in a deep fat fryer or pan to 170–180°C.
  • Dip the rings into the batter and then drop them directly into the hot oil and leave to cook.
  • As soon as both sides of the doughnut turn golden, remove the apple doughnuts and leave to drain on kitchen roll.
  • Dip in cinnamon sugar or dust with icing sugar and serve warm.
  • like
  • save